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Buttermilk Corn Bread

Source of Recipe


From "Williams-Sonoma: Cooking at Home"



List of Ingredients



• 2 cups yellow cornmeal
  
• 1 cup all-purpose flour
  
• â…“ cup sugar
  
• 1 tablespoon baking powder
  
• ¾ teaspoon salt
  
• ½ teaspoon baking soda
  
• 1 teaspoon ground pepper
  
• ½ cup cold unsalted butter, cut into 12 to 16 pieces
  
• 1½ cups buttermilk
  
• 3 eggs
  






Instructions



1. Preheat the oven to 400° F. Butter an 11-by-7-inch baking dish.
   
   
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, baking soda, and pepper. Scatter the butter over the top. Using your fingertips, rub the butter into the flour mixture until the mixture resembles coarse meal. In a bowl, whisk together the buttermilk and eggs until blended. Add to the cornmeal mixture and stir with a wooden spoon until thoroughly combined.
   
   
3. Transfer the batter to the prepared dish. Bake until the corn bread is golden brown on top and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pan on a wire rack. Cut the bread into squares and serve warm or at room temperature.
   
   Makes 8 to 10 servings
   
   






Final Comments


For herbed corn bread, add 1 teaspoon each dried sage and marjoram.